Friday, April 22, 2011

PEACH BREAD

2 cups very ripe peaches, peeled, mashed, drained
1 large egg, lightly beaten
2 tbsp butter, softened
1/2 cup chopped nuts, optional
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/8 tsp salt
1 tsp baking soda

Grease and flour a 9 x 5-inch loaf pan; set aside.

In a large bowl combine the mashed peaches, egg, and butter.

In another bowl, combine the flour, granulated sugar, brown sugar, salt and baking powder; stir into the peach mixture. When peach mixture and flour mixture is combined, add nuts, if using. Pour batter into the prepared pan and let set for 20 minutes.

While batter rests, preheat oven to 375 degrees.

Bake at 375 degrees for 45 to 55 minutes or until browned. Allow to cool in the pan for 15 minutes before removing. Allow to cool completely completely before cutting.

Note: I think this bread is even better the next day. Also, this bread freezes well. Wrap tightly in plastic wrap the place in a large zip top freezer bag.

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